This is a question for those using AA and SMB. Have you ever noticed any flavor that you would attribute to the ascorbic? I have one batch that I did with the blend (hoppy pale ale) and it has an odd chemically taste to it in the "far aftertaste". By that, I mean after I swallow it I get kind of a chemically thing on on my tongue and throat that lasts for a long time.
The recipe is basically the same as others I have made but this time I used different hops (zythos, azacca, and el dorado), but I haven't encountered this before. I'm curious if the AA could be causing this to happen (directly or indirectly), but it seems unlikely.
For reference, I used about 35ppm SMB and 25ppm of AA, assuming I didn't screw up the calculation.
(I hope this thread doesn't die given the kerfuffle going on in some other threads)